This blueberry smoothie is packed with antioxidant-rich blueberries, hydrating coconut water, and spinach for a creamy and nutritious breakfast or snack. Vegan and gluten-free.
- 1 cup frozen blueberries
- 1/2 frozen banana
- 1 handful baby spinach
- 3/4 cup almond milk
- 1/4 cup coconut water (or plain Greek yogurt)
- ice (if needed)
Blend: Place frozen blueberries, frozen banana, baby spinach, almond milk, and coconut water in a high-powered blender until fruit is pureed and ingredients are well combined.
Taste: Add more liquid or some ice to get the consistency you like.
Serve: Pour into a glass and enjoy!
Greek yogurt – You can swap the coconut water with yogurt for added protein and creaminess.
Protein powder – I didn't add protein powder to this smoothie but if you need the extra protein, a little protein powder would be a good addition.
Flaxseeds or chia seeds – add healthy fats, protein and fiber with the addition of seeds!
Serving: 1smoothie | Calories: 193kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 274mg | Potassium: 633mg | Fiber: 8g | Sugar: 24g